soumacho
The last one is Tosatsuru.
I am heading to Kochi from Tokushima tomorrow, and I don't think I will be able to drink it, so I decided to give it a try.
Lately, I myself have been drinking sweet Kochi sake made with Cel24 yeast, but this one was light and deliciously dry.
It was the driest sake I drank today.
Kochi sake is interesting in that it has two extremes of taste.
I finished it with Negitoro roll and yam.
The seaweed was still crispy and delicious.
The price, service, and taste are all very reasonable and I will visit again when I visit Tokushima.
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